Zucchini roulades
Prep Time:
25 minutes
Cooking Time:
10 minutes
Servings:
6
You can change the filling with feta cheese instead of Parmesan, or sun-dried tomatoes in the place of the olives.
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Ingredients
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1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon capers, drained
1 tablespoon chopped Greek olives
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 medium zucchini
Directions
In a small bowl, mix the first 9 ingredients except the zucchini.
Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices.
On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.
Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
